Chocolate Chip Banana Bread

Ya, ya, ya...I know... this recipe has NOTHING to do with caramels and toffee. HOWEVER, the cooler Oklahoma temps have me in the mood to bake so I dug out this family favorite of ours to make today and wanted to share!  I for one LOVE chopped Oklahoma pecans in my banana bread (rather than walnuts) but I have a picky family...so we add chocolate chips! Enjoy!  xoxo, Melissa

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Indredients:
1/2 cup granulated sugar
1/2 cup light brown sugar
1 stick unsalted butter, softened
2 eggs, lightly beaten
1.5 tsp pure vanilla extract (please don't use the fake stuff...it's just not as good)
1.5 cups mashed extra ripe bananas (about 3 bananas--TIP: Toss 'bad' bananas in the freezer for bread rather than tossing in the trash)
Zest of 1 lemon
Juice of half lemon 
1/4 cup whole milk
1/4 cup heavy cream
2 1/4 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp ground clove
1/4 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp ground ginger
6oz semi-sweet chocolate chips

Directions:
Preheat oven to 325 degrees F.  Oil/grease loaf pan.  In large bowl 'cream' sugars and butter by hand with potato masher/pastry cutter. To sugar mixture add: beaten eggs, vanilla, and mashed bananas a little at a time.  Once creamy, add lemon zest/juice and slowly add milk and cream until well blended.  In separate large bowl, add remaining ingredients and whisk together until blended.  Slowly, add banana mixture to dry ingredients and blend only until flour is incorporated. Fold in chocolate chips.  Put batter in loaf pan and bake for 1 hour 10-15 min.  Top of bread will 'crack' and center will be soft but firm when done.  Cook in additional 5 min increments if needed. 

Chocolate Chip Banana Bread Recipe